This is awesome! I used two cans of petite diced tomatoes instead of stewed and I left them chunky. I like my marinara sauce with small chunks of tomatoes. I also added a little more garlic and some basil. It is easy to season this the way you like. I used this one time on parmesan chicken and another time on homemade meatballs. I like this so much more than the jar sauces. I think I will try making up a big batch of this and see how well it freezes.

Wow! This is sooooo good :)...I did make a few changes based on past experience and feedback. First I didn't have a ham bone so I bought some smoked pork necks. I put them into the pot with some celery, carrot and onion chunks. I just covered it with about 6 cups of water and added 1 can chicken broth and 2 large chicken bouillion cubes. Then I threw in 3 bay leaves and left it to simmer for about 4 hours. Next I let it cool. Then I took out the pork necks and took off the bit of meat that were there and put them into a container. I strained out the rest of the vegetables and put the stock and ham bits (in another container) into the fridge for the night. In the morning I skimmed off the fat. Then I cut up celery, carrots and onion into fine pieces and placed them in a pan to cook lightly in olive oil before adding to the stock. When they had softened, I added them and the bits of ham to the soup along with the split peas (I did not soak them first). I added 2 more bay leaves and a pinch of marjoram. I let this simmer for about 4 hours stiring now and then and adding water as needed. WOW this was soo good!!

This was very good. I doubled the sauce as others suggested and I am glad I did. Otherwise I wouldn't have had enought sauce for the noodles I served with it. I sauted the onion for a couple of minutes in olive oil and then added fresh sliced mushrooms and about 2t of minced garlic and sauted for another 3 minutes or so. After placing the pork chops in a baking dish, I put the mushrooms and onions on top and then covered with the mushroom/wine sauce.

This was very good! I followed the recipe except I increased the spices. I like food with a bit more kick. I doubled the cumin and added 3/4 t red pepper instead of 1/4 t. I also added 1/2 c sweet onion to the beef when I was browning the meat.

This soup was really good. I did make a few changes. First I used 1/2 pound more sausage. I also substituted 2 - 14.5oz cans diced tomatoes for the 4 fresh tomatoes. One can was plain and one can was seasoned with oregano and basil. I also increased the dried oregano to 1 teaspoon and added 1/2 t onion powder.

I have made this salad 3 times now. Each time I made a little change and it was still great. It is good as it is written. I also tried it with 1/4 c rice vinegar and 1/4 cup white vinegar. My husband liked it this way better because it had a milder vinegar taste. I also made it with Splenda as someone suggested and it was good that way too. Something else that makes it even better is to add fresh dill rather than dried.

This was great! Although, I did make a few changes. In addition to the meat and can of GOLDEN Mushroom soup I also added 1 can of Campbell's french onion soup. I was running late for work and didn't have time to chop an onion and this worked great. I had already added the water, but next time I will skip the water and just put in the onion soup. I also doubled the Worcestershire sauce and added 6 large mushrooms sliced. I let all this cook in the crock pot for about 5 hours and then it went to the keep warm setting for a couple more hours. It looked a bit overcooked on the edges, but it was fine after I stired it. When I got home, I turned the crock pot to high from the keep warm setting. Then I added salt, the cream cheese and about 1/2c of sour cream for the kick beef stroganoff needs. This was very good! Next time I will use 2 pounds of stew meat. One was just not enough after adding the extra can of soup. This is a great work night meal!!

This is wonderful!! Like many of you, I did make a few changes based on others' suggestions. I replaced the tomato juice and 29oz can of tomatoes with 1 14.5oz can diced tomatoes with Jalapeno and 1 14.5 oz can diced with mexican spices. I also added 2-15oz cans tomato sauce. I used 2 cans pinto beans rather than red beans (that is what I had on hand) and I added 1-4oz can fire roasted hot chiles and 1/4 t red pepper (we like our food spicy). Everything else I did the same except I cooked it all in the crockpot while I was at work! Leftovers freeze up GREAT!

This was very good Salisbury Steak. I did make a few changes based on the reviews I read. Here is what I did: In addition to the egg, salt, pepper and poultry seasoning, I added 1 t minced garlic, about 2 T finely chopped sweet onion and 1 t worcestershire sauce to the meat mixture. I replaced the crackers in the meat mixture with 1/4 cup plain bread crumbs (I just didn't have crackers). Then I mixed the meat in my Kitchen Aid mixer before shaping into 6 patties. As for the gravy I made the following changes: First I cooked 1/2 a sweet onion in the butter then I added fresh mushrooms. I used 1/2 of an 8oz pkg of sliced. It really needed more. Next time I will use all 8 ounces. To the mushrooms and onions I stired in 1 t minced garlic and then 3 1/2 T flour. To this I added 1 cup milk, 1 beef bouillion cube, 1 can swanson beef broth and 1 t worcestershire sauce. This was instead of the 3 cups of milk and 3 beef cubes. After this thickened a bit, I added 1 can Heathy Request Cream of Mushroom soup. Not wanting to overcok the gravy, I finished this up in the oven on 350 for 30 minutes. My husband really liked this!

Yum..YUM!! This was so good :) I made a few changes based on the feedback I read. First of all I used pre-cooked shrimp (med-large size). I soaked them in water with lemon juiced until I was ready to use them. While they were soaking, I melted 1/4 c butter and sauted 1 med size portabella mushroom in the butter. To this I added 2 times the amount of garlic (fresh minced), 3/4 c white wine, 1/4 c lemon juice and 1/4 cup half and half. I then added the cooked shrimp (be careful to not over cook the shrimp). After about 2 minutes, I added a bit of dried parsley and 1/4+ cup parm. cheese. I then mixed it with the pasta. Wow!! I really liked this. The sauce was a little thin, but we used a spoon to make sure we had sauce with every bite.